Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 2 Servings
The sauce of this dish is incredibly delicious! The addition of pineapple is perfect! It gave a sweet taste that is not overpowering. You have got to taste it yourself. Enjoy!
Ingredients:
2 stalks of scallions, only the white part, cut into 2-inch length
1 piece fresh/canned pineapple ring, cut into small pieces
1 clove garlic, finely chopped
1/2 red bell pepper, about 2 ounces (56 grams) and cut into pieces
1/2 green bell pepper, about 2 ounces (56 grams) and cut into pieces
oil for frying
1/2 pound (0.2 kilograms) pork tenderloin, cut into bite-size pieces
Marinade:
1/2 tsp rice wine
1 tsp soy sauce
1/2 tsp cornstarch
Frying Batter:
1/2 Egg
1/2 c water
1 tsp cooking oil
1/2 tsp baking soda
1-ounce (30 grams) cornstarch
A pinch of salt
2 ounces (56 grams) of all-purpose flour
Sweet And Sour Sauce:
1 tsp cornstarch
1 tsp sugar
1 tsp oyster sauce
1 tsp plum sauce
2 tbsp water
1 1/2 tbsp tomato ketchup
1/8 tsp Chinese rice vinegar, transparent in color
1/2 tsp Lea & Perrins Worcestershire Sauce
Directions:
Slice the pork into small cuts. Put them into a large mixing bowl together with the marinade ingredients. Toss everything until well incorporated. Marinate the pork for at least 20 minutes.
In a mixing bowl, add all the ingredients for the sweet and sour sauce. Stir everything until well blended.
Mix all the ingredients for the batter until well incorporated.
Remove the pork from the marinade, then transfer them into the bowl with the batter. Toss to coat.
Place a deep skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot. (Add enough oil to deep fry the pork.)
Add the pork slices into the hot oil, then fry for a few minutes until they become golden brown. Move them onto a clean plate lined with paper towels to drain excess oil.
Place a wok on the stove and turn the heat to medium. Add cooking oil and allow it to become hot.
Add the garlic and sauté for about a minute or until aromatic.
Add the pineapple and bell peppers, then sauté for a few more minutes until soft and aromatic.
Add the pork into the wok, then toss until coated with the sauce. Stir in the chopped scallions. Remove from the heat.
Serve and enjoy!
Nutrition Facts:
Calories402 | Total Fat8g | Saturated Fat2g | Cholesterol115mg | Sodium758mg | Carbohydrates52g | Fiber3g | Sugar11g | Protein29g
Ingredients
- 2 stalks of scallions, only the white part, cut into 2-inch length
- 1 piece fresh/canned pineapple ring, cut into small pieces
- 1 clove garlic, finely chopped
- 1/2 red bell pepper, about 2 ounces (56 grams) and cut into pieces
- 1/2 green bell pepper, about 2 ounces (56 grams) and cut into pieces
- oil for frying
- 1/2 pound (0.2 kilograms) pork tenderloin, cut into bite-size pieces
- Marinade:
- 1/2 tsp rice wine
- 1 tsp soy sauce
- 1/2 tsp cornstarch
- Frying Batter:
- 1/2 Egg
- 1/2 c water
- 1 tsp cooking oil
- 1/2 tsp baking soda
- 1-ounce (30 grams) cornstarch
- A pinch of salt
- 2 ounces (56 grams) of all-purpose flour
- Sweet And Sour Sauce:
- 1 tsp cornstarch
- 1 tsp sugar
- 1 tsp oyster sauce
- 1 tsp plum sauce
- 2 tbsp water
- 1 1/2 tbsp tomato ketchup
- 1/8 tsp Chinese rice vinegar, transparent in color
- 1/2 tsp Lea & Perrins Worcestershire Sauce
Instructions
Slice the pork into small cuts. Put them into a large mixing bowl together with the marinade ingredients. Toss everything until well incorporated. Marinate the pork for at least 20 minutes.
In a mixing bowl, add all the ingredients for the sweet and sour sauce. Stir everything until well blended.
Mix all the ingredients for the batter until well incorporated.
Remove the pork from the marinade, then transfer them into the bowl with the batter. Toss to coat.
Place a deep skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot. (Add enough oil to deep fry the pork.)
Add the pork slices into the hot oil, then fry for a few minutes until they become golden brown. Move them onto a clean plate lined with paper towels to drain excess oil.
Place a wok on the stove and turn the heat to medium. Add cooking oil and allow it to become hot.
Add the garlic and sauté for about a minute or until aromatic.
Add the pineapple and bell peppers, then sauté for a few more minutes until soft and aromatic.
Add the pork into the wok, then toss until coated with the sauce. Stir in the chopped scallions. Remove from the heat.
Serve and enjoy!
